Dilly Eggs Over English Muffins Recipe

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Ingredients:

Serving

1 can cream of mushroom soup undiluted
1/2 cup shredded swiss cheese
2 tbsp milk
2 tsp minced onion
1 tsp dried dill weed
4 eggs
2 english muffins split toasted and buttered

Directions:

Combine soup, cheese, milk, onion and dill weed.
Cook over medium heat to just beginning to bubble.
Break an egg into sauce dish then stir egg into sauce holding side close to sauce surface.
Repeat with remaining eggs then spoon enough sauce over egg to coat lightly.
Cover and cook over medium heat basting with sauce until eggs are cooked.
Serve on muffins and spoon sauce over eggs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	181.3 Kcal (759 kJ)
Calories from fat	78.39 Kcal
		% Daily Value*
Total Fat	8.71g	13%
Cholesterol	176.25mg	59%
Sodium	192.05mg	8%
Potassium	146.29mg	3%
Total Carbs	14.53g	5%
Sugars	1.1g	4%
Dietary Fiber	1.37g	5%
Protein	12g	24%
Vitamin C	0.2mg	0%
Iron	1.8mg	10%
Calcium	195.8mg	20%

Amount Per 100 g
Calories	194.79 Kcal (816 kJ)
Calories from fat	84.22 Kcal
		% Daily Value*
Total Fat	9.36g	13%
Cholesterol	189.36mg	59%
Sodium	206.33mg	8%
Potassium	157.17mg	3%
Total Carbs	15.61g	5%
Sugars	1.19g	4%
Dietary Fiber	1.47g	5%
Protein	12.89g	24%
Vitamin C	0.3mg	0%
Iron	1.9mg	10%
Calcium	210.4mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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